When your family doesn’t like pie (and that definitely includes pumpkin pie) figuring out dessert for Thanksgiving can be a bit “challenging”. To be honest, as much as I love pie, after all the turkey, potatoes, cranberries, green beans, squash, rolls and other assorted side dishes a heavy dessert really doesn’t do it for me. While my boys are thrilled to have this Pumpkin Bourbon Bundt Cake for dessert, I crave something a little lighter – preferably with fruit.
So, when Melissa’s Produce offered to send me a case of Korean Pears, well, I couldn’t say “yes please!!” fast enough!! I am a bit of a pear fanatic – during the winter months when they are in season it is not unusual for me to eat at least one pear (in addition to an apple) everyday. I first discovered Korean Pears a few years ago and have been hooked ever since. But I had never cooked with them and I couldn’t wait to try them in some of my favorite recipes – and in some new ones!!
The first thing I made was this Pear Tart with Ginger and Vanilla that I’d been wanting to try – it features a phyllo dough crust with a light filling of ricotta and I thought that the firmness of the Korean Pears would be perfect in it – and I was right!! This is, hands down, one of the BEST tarts I’ve ever made and for me it’s the perfect ending to Thanksgiving – or just about any other meal!!!
If you’ve never tried a Korean Pear (also known as an Asian Pear) well, I’ll be blunt. You should. They are crisp and have a beautiful, light almost floral flavor to them and are truly perfect not only for baking in tarts but are also amazing in salads – toss some baby greens with a little white balsamic vinaigrette and top with thinly sliced Korean Pears, a little blue cheese and some toasted pecans!!
But before you make that salad, well you’ve got to make this tart!!!